In a heavy saucepan over medium-low heat, combine the chocolate, 1/3 cup of cream, water and corn syrup. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; cool for 20 minutes. Whisk in extract and cream cheese until blended; set aside.
In a small bowl, beat remaining cream until stiff peaks form. Fold into chocolate mixture. Spoon into individual dessert dishes. Cover and refrigerate for at least 4 hours.